These gorgeous raspberry swirl vanilla cupcakes are tender, fruity, and topped with luscious vanilla buttercream piped with raspberry sauce and a fresh berry—perfect for spring celebrations or a classy afternoon tea. Light, elegant, and bursting with flavor, they’re as beautiful as they are delicious.
Why You’ll Love This Recipe
These cupcakes are the perfect balance of sweet vanilla and tart raspberry. The marbled raspberry swirl in the batter creates a stunning visual and flavor contrast, while the silky buttercream—enhanced with fresh raspberry puree—makes them irresistibly rich. Ideal for bridal showers, birthdays, or an indulgent afternoon treat, they look bakery-worthy but are surprisingly simple to make at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/3 cup raspberry puree (strained, no seeds)
- 1/2 cup fresh raspberries (lightly crushed)
For the Raspberry Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
- 2 tbsp raspberry puree
For Garnish:
- 12 fresh raspberries
- Extra raspberry puree (for swirl effect)
Directions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with 12 paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the raspberry puree and crushed raspberries to create a marbled swirl effect.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- For the buttercream, beat the butter until smooth and creamy.
- Gradually add the powdered sugar, then mix in the vanilla extract and enough heavy cream to reach your desired consistency.
- In a small portion of the buttercream, mix in the raspberry puree.
- Spoon both vanilla and raspberry buttercreams side by side into a piping bag to create a swirl effect.
- Pipe the frosting onto the cooled cupcakes.
- Drizzle with extra raspberry puree and top each cupcake with a fresh raspberry.
Servings and timing
This recipe yields 12 cupcakes.
Preparation time: 25 minutes
Baking time: 18–20 minutes
Cooling and decorating time: 30 minutes
Total time: Approximately 1 hour 15 minutes
Variations
- Lemon twist: Add 1 tsp lemon zest to the batter and frosting for a citrusy lift.
- Berry blend: Substitute half of the raspberry puree with strawberry or blueberry for a mixed berry variation.
- Cream cheese frosting: Swap the buttercream with a tangy cream cheese version for a richer contrast.
- Filled center: Inject a spoonful of raspberry jam or puree into the center of each cupcake after baking.
- Mini cupcakes: Make mini versions for bite-sized party treats—reduce baking time to 10–12 minutes.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
If refrigerated, let them come to room temperature before serving for the best texture.
The cupcakes can also be frozen (unfrosted) for up to 2 months. Thaw and frost before serving.
FAQs
Can I use frozen raspberries?
Yes, thaw and drain them well before using to avoid excess moisture.
How do I make raspberry puree?
Blend fresh or thawed raspberries and strain through a fine sieve to remove seeds.
Can I make the cupcakes ahead of time?
Yes, bake them a day ahead and store unfrosted. Frost just before serving.
Can I use a stand mixer for the batter?
Absolutely, but mix on low to medium speed and avoid overmixing once the flour is added.
Why is my frosting too runny?
Add more powdered sugar to thicken it, or chill the frosting slightly before piping.
Can I use this recipe for a layer cake?
Yes, double the recipe for an 8-inch layer cake and adjust baking time to 25–30 minutes.
What kind of milk should I use?
Whole milk is best for richness, but any type of milk will work in a pinch.
How do I get the swirl effect in the frosting?
Pipe with two colored frostings side by side in the same piping bag or use a swirl tip.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend as a direct substitute.
How do I store leftover frosting?
Keep it in an airtight container in the fridge for up to a week. Bring to room temperature and re-whip before using.
Conclusion
Raspberry Swirl Vanilla Cupcakes are a beautiful and flavorful dessert that combines the elegance of fruit with the comfort of a classic cupcake. With their marbled texture, light crumb, and creamy, berry-infused frosting, they’re sure to impress at any occasion. Easy to bake and stunning to serve, they offer a delicious way to enjoy the freshness of raspberries in every bite.
Print
Raspberry Swirl Vanilla Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ces magnifiques cupcakes à la vanille et aux tourbillons de framboises sont tendres, fruités et garnis d’une onctueuse crème au beurre à la vanille nappée de sauce à la framboise et d’une baie fraîche, parfaits pour les célébrations du printemps ou un thé élégant l’après-midi.
Ingredients
- 1 1/2 tasse de farine tout usage
- 1 1/2 cuillère à café de levure chimique
- 1/4 cuillère à café de sel
- 1/2 tasse de beurre non salé, ramolli
- 1 tasse de sucre granulé
- 2 œufs
- 1 cuillère à café d’extrait de vanille
- 1/2 tasse de lait
- 1/3 tasse de purée de framboises (filtrée, sans pépins)
- 1/2 tasse de framboises fraîches (légèrement écrasées)
- 1 tasse de beurre non salé, ramolli (pour la crème au beurre)
- 3 1/2 tasses de sucre en poudre
- 1 cuillère à café d’extrait de vanille (pour la crème au beurre)
- 2 à 3 cuillères à soupe de crème épaisse
- 2 cuillères à soupe de purée de framboises (pour la crème au beurre)
- 12 framboises fraîches (pour la garniture)
- Purée de framboise supplémentaire (pour un effet tourbillon)
Instructions
- Préchauffer le four à 350 °F (175 °C) et chemiser un moule à muffins de 12 caissettes en papier.
- Dans un bol, fouettez ensemble la farine, la levure chimique et le sel.
- Dans un autre bol, crémer le beurre et le sucre jusqu’à obtenir un mélange mousseux. Ajouter les œufs un à un en battant bien. Incorporer la vanille.
- Ajoutez en alternance le mélange de farine et de lait à la pâte, en commençant et en terminant par la farine.
- Incorporez la purée de framboises et les framboises concassées pour un effet marbré.
- Répartir la pâte dans des caissettes à cupcakes et enfourner pendant 18 à 20 minutes ou jusqu’à ce qu’un cure-dent en ressorte propre. Laisser refroidir complètement.
- Pour la crème au beurre, battre le beurre jusqu’à obtenir une consistance crémeuse. Ajouter progressivement le sucre glace, puis la vanille et la crème.
- Divisez une portion de glaçage et mélangez-la à la purée de framboises. Mélangez les deux glaçages dans une poche à douille.
- Déposez de hauts tourbillons sur les cupcakes refroidis, arrosez de purée de framboises et garnissez d’une framboise fraîche.
Notes
- Assurez-vous que les cupcakes sont complètement refroidis avant de les glacer pour éviter de faire fondre la crème au beurre.
- Utilisez de la purée de framboises sans pépins pour une finition lisse.
- Réfrigérez les cupcakes glacés pour une texture plus ferme et une meilleure définition des tourbillons.
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 35g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
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